Wow!!! I can’t believe it…this is post #150! Woohoo!
I was out wandering around the garden today…the snow has finally melted and you can see the signs of spring everywhere! Even the peony’s and lilies are starting to sprout through the earth!
I have to admit, one of the most exciting things I saw our there is my herb garden starting to take shape! Thyme is growing, little tiny green chive sprouts coming up, and oregano too…I miss the fresh herbs more than I can explain and can hardly wait until the garden is bursting with basil, tarragon, cilantro and mint…
Seeing that the Thyme is ready to be cut (yeah!), here is a great Roasted Chicken Recipe from Julia Child, Mastering the Art of French Cooking…so good, so easy!
Casserole Roasted Chicken with Bacon, Onions and Potatoes
(Use an oven safe, stove top safe casserole for this one…saves on the dishes!)
*1/2 pound bacon, cut into 1/2 inch strips and sauteed (leave the fat in the casserole)
*Brown a 3lb chicken in the hot fat on all sides, very well.
*15-25 white one inch pearl onions-peeled (boil slowly for 5 minutes)
*1-1/2 pounds potatoes peeled and cut into chunks 2inch x1 inch.
*Heat 3 tbsp butter in the casserole until foaming. Add potatoes and roll them around over the heat for 2 minutes (this will prevent them from sticking later). Spread them to the sides, salt chicken lightly and place breast up in the middle of the potatoes. Place the bacon and onions over the potatoes with an “herb bouquet” (3-4 sprigs thyme, one bay leaf, a couple parsley or tarragon sprigs-tied up). Baste all ingredients with the butter in the casserole and cover.
*Heat the casserole on the stove until sizzling, then place in the oven (at 350 degrees) for about 1 hour 20 minutes. Baste once or twice with the butter and juices in the pan.